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cooking.nytimes.com
In 2008, The New York Times asked the chef Eric Ripert of the celebrated restaurant Le Bernardin to dream up a meal that leaned heavily on products from a Jack’s 99-Cent Store Mr Ripert tackled the assignment with ingenuity and aplomb, creating dishes like this baked salmon with creamy jasmine rice and a tomato sauce, which uses canned coconut milk in both the rice and sauce.
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Not already adding salmon to pasta? BIG MISTAKE.
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Get Smoky Salmon Chowder with Lemon Pepper Crackers Recipe from Food Network
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Simple and easy, grilled salmon with dill butter and lemon. Low carb and paleo too!
Ingredients: salmon, olive oil, butter, dill, garnish
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Where most chowders have milk as their base, this one uses chicken stock and pureed corn, with a little half-and-half stirred in just before serving to make it nice and creamy.
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This recipe was submitted by Real Women of PHILADELPHIA Contestant Lenore Nolan-Ryan.
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Get Salmon with Hops Bearnaise over Cauliflower Puree Recipe from Food Network
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Get Steamed Gingered Salmon with Warm Citrus Sauce Recipe from Food Network
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An easy broiled salmon recipe with a sauce of fresh ginger, orange, soy sauce, garlic, and brown sugar.
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Get Salmon Cakes Over a Mixed Green Salad Recipe from Food Network
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Get Salmon Salad with Red Chile-Caesar Dressing Recipe from Food Network
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These plump center-cut salmon fillets, marbled with healthy omega-3rich fat, are lacquered with mint-and-lemon-infused honey, then topped with crisp rosemary-scented breadcrumbs.